Blackberry-Raspberry Pie

• 1 1/3 cups sugar
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon cornstarch
• 2 cups frozen raspberries
• 2 cups frozen blackberries
• 2 tablespoons butter
• pastry for double-crust pie

1. In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
2. Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
3. To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375u0b0 for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
4. Remove from oven and cook on a wire rack.
5. There will be lots of juice in this pie.

sugar, tapioca, cornstarch, frozen raspberries, frozen blackberries, butter, pastry

Taken from www.food.com/recipe/blackberry-raspberry-pie-131462 (may not work)